Chicken in Tarragon Cream Sauce |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 8 |
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I love this combination of flavors. This is from Food & Wine Magazine. Ingredients:
10 sprigs tarragon, plus |
2 tablespoons tarragon leaves |
2 quarts rich chicken broth |
1 1/2 quarts heavy cream |
1 bottle dry white wine (f&w recommends a french sauvignon blanc) |
salt & freshly ground black pepper |
2 (3 1/2 lb) chicken, each cut into drumsticks,thighs and breast halves on the bone |
1/2 lb baby carrots |
Directions:
1. Tie the tarragon stems in a bundle.
2. In a very large, heavy pot, combine the chicken stock with the cream, wine and tarragon stems.
3. Bring to a boil and season lightly with salt and pepper.
4. Add the chicken and bring to a boil, skimming.
5. Reduce the heat to low and simmer, stirring occasionally, until the breasts are cooked through, 20 minutes.
6. Transfer them to a platter and cover with foil.
7. Continue to simmer the leg pieces until cooked through, about 20 minutes longer.
8. Add the leg pieces to the breasts on the platter and cover with foil.
9. Simmer the sauce over low heat until it has reduced by half, about 1 1/2 hours.
10. Discard the tarragon stems.
11. Meanwhile, in a medium saucepan of boiling salted water, cook the carrots until tender, about 4 minutes.
12. Drain.
13. Return the chicken to the sauce.
14. Add the carrots and simmer over low heat for 5 minutes.
15. Garnish with the tarragon leaves and serve in shallow bowls.
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